| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Jewish |
Main dish, Seafood, Jewish |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Baking potatoes |
| 1/2 |
lb |
Cod |
| 2 |
tb |
Butter; melted |
| 1 |
|
Egg; lightly beaten |
| 1 |
tb |
Chopped parsley |
|
|
Flour; for dusting (matzo meal would probably work) |
|
|
Oil/butter for sauting |
| 1 |
ts |
Curry powder; OR onion, OR Dijon mustard or Worcester |
INSTRUCTIONS
OPTIONS
Cook the potatoes. Mash 'em chunky.
Cook fish 8 min. at 350.
Add melted butter, egg, parsley and whatever of the above options (I favor
curry powder, which is traditional, or Dijon mustard, a tiny bit of sauted
chopped onion, and a dollop of Worcester) You can mix and match these to
your own taste.)
Flake the fish into the potato mix and mix well t combine. Mold into flat,
round, hamburger sized cakes. Dust with flour and saut in a shallow layer
of hot oil/ butter for about 4 minutes per side or until lightly browned.
Nothin' but the grin, Alana Suskin
Formatted for Meal Master by Auntie_e@Prodigy.net w/Mmbuter, Posted on
Rec.food.cuisine.Jewish
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct
28, 1998, converted by MM_Buster v2.0l.
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